sticky banana puddings

with burnt butterscotch

  • 250g unsalted butter, chopped
  • 360g (about 2) medium bananas, peeled and mashed 
  • 1 cup (220g) dark brown sugar 
  • 2 eggs, lightly beaten 
  • 1½ cups (225g) plain (all-purpose) flour, sifted
  • 1½ teaspoons baking powder, sifted 
  • double (thick) cream, to serve 

burnt butterscotch

  • 150g unsalted butter, chopped 
  • 1½ cups (265g) brown sugar 
  • 1 cup (250ml) single (pouring) cream
  1. Preheat oven to 180°C (350°F). To make the burnt butterscotch, place the butter in a small saucepan over high heat and stir until melted. Cook for 4–5 minutes or until foamy and golden brown. Add the sugar and cream and bring to the boil. 
  2. Reduce heat to medium and cook, stirring frequently, for 5–6 minutes or until thickened. Set aside and keep warm. While the butterscotch is cooking, place the butter in a large frying pan over high heat and cook for 4–5 minutes or until foamy and golden brown. 
  3. Transfer to a large bowl and allow to cool slightly. Add the banana, sugar, egg and browned butter and whisk to combine. Add the flour and baking powder and whisk to combine. 
  4. Divide the mixture between 6 x 1-cup-capacity (250ml) ovenproof ramekins and cook for 16–18 minutes or until golden brown and cooked when tested with a skewer. Serve warm with the butterscotch sauce and double cream. Makes 6.   
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